Wok-fried sea bass with udon noodles
Quick, elegant and healthy: tender sea bass fillet, crunchy pak choi and soft udon noodles are wok-fried and finished in a lemony teriyaki marinade. Comfort food for any day of the week.
Ingredients
Preparation
Step 1
250 g sea bass fillet with skin, boned (or another firm white fish fillet) – 4 tbsp rapeseed oil
Slice the sea bass across the fillet into 1 cm wide strips. Fry in a wok in the hot rapeseed oil over a high heat for 2 minutes. Remove from the wok with a slotted spoon and set aside.
Step 2
300 g baby pak choi – 1 stalk lemongrass – 30 g ginger, peeled and chopped – 2 garlic cloves, peeled and thinly sliced – 3 tbsp lemon juice
Cut the pak choi lengthwise into sixths or crosswise into 3 cm strips. Quarter the lemongrass crosswise and lightly crush it with the back of a heavy knife. Fry the pak choi in the hot oil for 3 minutes, then add the lemongrass, ginger and garlic and stir once. Deglaze with the lemon juice.
Step 3
300 g udon noodles (vacuum-packed, cooked) – 75 ml Kikkoman Teriyaki Wok Sauce with Toasted Sesame – 2 tbsp Kikkoman Mirin-Style Sweet Seasoning
Briefly loosen the udon noodles in a bowl of hot water, then drain and add to the wok. Add the Kikkoman Teriyaki Sauce with Sesame and the Kikkoman Mirin-Style Sweet Seasoning. Mix and briefly cook until everything is heated through.
Step 4
2 tbsp roasted sesame seeds
Place the sea bass fillet strips on top of the noodles, cover the wok and simmer for 1 minute until hot. Serve and sprinkle with the roasted sesame seeds.
Tip:
Instead of sea bass fillets, you can also use other firm white fish fillets—monkfish or bream work well.
Recipe-ID: 1656
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250 g sea bass fillet with skin, boned (or another firm white fish fillet) – 4 tbsp rapeseed oil
Slice the sea bass across the fillet into 1 cm wide strips. Fry in a wok in the hot rapeseed oil over a high heat for 2 minutes. Remove from the wok with a slotted spoon and set aside.
300 g baby pak choi – 1 stalk lemongrass – 30 g ginger, peeled and chopped – 2 garlic cloves, peeled and thinly sliced – 3 tbsp lemon juice
Cut the pak choi lengthwise into sixths or crosswise into 3 cm strips. Quarter the lemongrass crosswise and lightly crush it with the back of a heavy knife. Fry the pak choi in the hot oil for 3 minutes, then add the lemongrass, ginger and garlic and stir once. Deglaze with the lemon juice.
300 g udon noodles (vacuum-packed, cooked) – 75 ml Kikkoman Teriyaki Wok Sauce with Toasted Sesame – 2 tbsp Kikkoman Mirin-Style Sweet Seasoning
Briefly loosen the udon noodles in a bowl of hot water, then drain and add to the wok. Add the Kikkoman Teriyaki Sauce with Sesame and the Kikkoman Mirin-Style Sweet Seasoning. Mix and briefly cook until everything is heated through.
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